What happens to sugar after it is baked? Does Glucose, Fructose, Sucrose have the same chemical properties after baking or do they become similar at the end? More theory than practice as I don't bake much anymore.
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Baked goods with sugars usually contain substantial levels of acrylamides due to Maillard reactions that occur while said goods are being heated to high temperatures. Acrylamides are toxic and carcinogenic, see here: http://en.wikipedia.org/wiki/Acrylamide#Occurrence_in_food_and_associated_health_risks.